👨‍🍳 조리법

1. 1

   Prepare the meat: Cut the pork into 1-inch cubes. Partially freeze the meat for about 30-60 minutes until firm but not solid. This makes grinding easier.

   ⏱️ 1 hour (including freezing)
2. 2

   Grind the meat: Using a meat grinder with a medium die (e.g., 4.5mm or 6mm), grind the pork. For a finer texture, you can grind it twice. Keep the meat cold throughout this process.

   ⏱️ 30 minutes
3. 3

   Mix the ingredients: In a large bowl, combine the ground pork with curing salt, kosher salt, minced garlic, crushed caraway seeds, and black pepper (if using). Add the ice-cold water. Mix thoroughly by hand or with a stand mixer fitted with a paddle attachment until the mixture becomes sticky and starts to bind together, indicating protein extraction. This should take about 5-7 minutes.

   ⏱️ 10 minutes
4. 4

   Chill the mixture: Cover the bowl and refrigerate for at least 12 hours, or up to 24 hours. This allows the cure to penetrate the meat and the flavors to meld.

   ⏱️ 12-24 hours
5. 5

   Stuff the casings: Prepare your sausage stuffer. Load the meat mixture into the stuffer. Carefully thread the prepared casings onto the stuffer nozzle. Stuff the casings firmly but avoid overstuffing, which can cause them to burst during smoking. Twist the stuffed casings into desired lengths, typically 8-12 inches, or tie them off with butcher's twine.

   ⏱️ 1 hour
6. 6

   Air dry (optional but recommended): Hang the stuffed sausages in a cool, well-ventilated area (around 10-15°C or 50-60°F) for 1-3 hours. This helps to form a pellicle, which aids in smoke adhesion and drying.

   ⏱️ 1-3 hours
7. 7

   Smoke the Kabanosy: Preheat your smoker to a temperature between 60-70°C (140-160°F). Use a mild smoking wood like alder, apple, or cherry. Hang the sausages in the smoker, ensuring they do not touch each other. Smoke for 8-12 hours, or until the internal temperature of the sausage reaches 68-70°C (155-160°F) and they feel dry and firm to the touch. You may need to replenish wood chips or chunks periodically to maintain smoke.

   ⏱️ 8-12 hours
8. 8

   Dry and cure: After smoking, if the sausages are not yet dry enough, you can continue to dry them. Hang them in a cool, dry, and well-ventilated place (ideally 10-15°C or 50-60°F with 70-80% humidity) for another 1-3 days, or until they reach your desired dryness. They should feel firm and slightly leathery. The total weight loss should be around 30-40%.

   ⏱️ 1-3 days
9. 9

   Cool and store: Once dried, allow the Kabanosy to cool completely at room temperature. They can then be stored in the refrigerator for several weeks or vacuum-sealed for longer storage.

   ⏱️ 2 hours